COMPANY PROFILE

NUTRINE CONFECTIONERY COMPANY LIMITED (NCCL) is a subsidiary of HERSHEY INDIA LTD which is the flagship company of the Nutrine group spanning diverse products and services in the confectionery market including sugar confectionery and chocolate confectionery. The company was established in 1952 by late Mr B.V. Reddy, a graduate from National University, Chennai. NCCL started as a small manufacturing unit to produce different types of candies. Since 1980, the company is the single biggest producer of toffees and confectionery in India. Nutrine Confectionery Company Limited manufacturers a wide range of products such as fruit pulp, toffees, candies and chocolates. This confectionery has its main factory located at Chittoor and it also has arrangements for packaging at many centers. The company is located in an area where the basic raw materials are available in plenty and easily procurable The regional and branch offices of Nutrine Confectionery Company Limited are located at Bombay, Hyderabad, Madras, Delhi, and Bangalore. While candy industries are generally classified to two categories: CHOCOLATE INDUSTRY ( cocoa based product) CONFECTIONERY INDUSTRY (sugar boiled candy) NCCL is a sugar confectionery. Confectionery are different from chocolate industry as their main ingredient is sugar and not chocolate. NCCL manufactures different kinds of candy including the below categories: SOFT CANDIES (TOFFIES) - low temperature and soft texture. HARD BOILED CANDIES - less moisture and more shelf life. MODIFIED TOFFIES - rich in milk and growth ingredients, easy digestible, ready available products.

Some of its Products are Maha Lacto, Chocolate Eclairs (Gold, Coffee and Chocolate), Cookies (Lacto Bonbon, Kokanaka and Honey Fab/Honey Comb), Plain Candies (Santra Goli, Aam-Ras, Gulkand, Mint, Maha Choco, Lollipop, Butter Toffee, Deluxe Toffee and Choco Rocko) And New Products (Frootshoot in Mango and Orange Flavor) In the confectionery field the major competitors of the Nutrine are: Parle, Parrys, Ravalgaon, Cadbury, Nestle, Vanmelle and ITC.

R&D
This department plays a key role in introducing new products in the confectionery and also to identify the critical features (time, temperature, moisture etc.) of the products already being produced. They take about minimum 3-6 months time for creating one new product. This new product is generally developed to meet todays market needs, which are collected by performing surveys by the marketing team. Sensory evaluation of the new product is then done by suitable panel members in whom the following attributes are tested: texture, flavor, taste and color. GENERAL SEQUENCES OF OPERATION IN THIS DEPARTMENT ARE:

Product development

Sensory evaluation

Machinery trial

Further tested in Quality Control

Test shelf life of product

Obtain permission from suitable authorities

The products are developed with a shelf life of at the most 9 months in the case of toffees and at least 9 months in the case of hardboiled candies .

QUALITY CONTROL
It is an essential component of any food processing business. THE PURPOSES OF QUALITY CONTROL ARE: To protect the customers from dangers (eg contaminated foods) and ensure that they get the weight and quality of food that they pay for. To protect the business from cheating by suppliers, damage to equipment (eg stones in raw materials) and false accusations by middlemen, customers or suppliers. To be sure that food laws operating in a country are complied with. Quality control is used to predict and control the quality of processed foods. It is no use producing a food, testing it to find the quality, and then trying to find a buyer for that particular batch of food. Quality control is used to predict the quality of the processed food and then control the process so that the expected quality is achieved for every batch. This means that quality specifications must be written and agreed with suppliers or sellers, and control points must be identified in the process. There are 3 stages of operation in the control of quality: 1) Raw Ingredients 2) Process of manufacture 3) Inspection of the finished product.

MICRO BIOLOGICAL QUALITY CONTROL: The tests included are: 1. Plate Count 2. Yeast And Mould 3. Coliform MILK TEST: 1. Fat Estimation by Gerbers Method 2. Adulterant Test 3. Test for Urea 4. Determination of Total Solid The fat is estimated by Gerber method: Precaution: 1) Gravimetrically standardised gerber butyrometer and 10.75 ml milk pipette only to be used for the fat estimation. 2) Amyl alcohol used should be tested for presence of fat and should be totally fat oil free. Procedure: Exactly 10 ml of conc. 90% sulphuric acid is taken into pre-standardised gerber butyrometer. This is followed by addition of exactly 10.75 ml of warm milk at about 45C using milk pipette mixing once again into the butyrometer. After this 1ml of amyl alcohol is added. The butyrometer is stoppered using good quality lock stopper. Shake the butyrometer carefully , without changing the contents , until the content are thoroughly mixed, the curd is dissolved and no white particle are seen in the liquid .invert the butyrometer few times to mix the content thoroughly and transfer to the centrifuge. Centrifuge at 1100 rpm for 3-4 min. bring the centrifuge to stop gradually. Transfer the butyrometer and note the value in % of fat. ADULTRANT TEST: Detection of neutraliser: Take 5 ml of milk in test tube add 5ml of alcohol, a few drop of alcoholic solution of rosalic acid and mix well. If a presence of rose red colour indicate presence of preservative and orange color indicate absence of any neutraliser. Detection of starch:

Take 15 ml of milk in test tube, add 1 ml of conc. HCl and 0.1g of resorcinol and mix. place the test tube in boiling water bath for 5 min in the presence of cane sugar a red colour is produced. Test of urea: 10 ml of milk and 10 ml of 24 % trichloroacetic acid filter,10 ml of filtrates. 1 ml of 2% NAOH + 0.5 ml of 2% sodium hydrochlorite solution mix and add 0.5 ml of 5 % phenol Development of dark blue/ green color indicate added urea to the milk. a)Detection of formalin: Take 5 ml of milk sample in test tube and add 5 ml of concentrated sulphuric acid containing trace amount of ferric chloride. Formation of purple ring at the junction indicates presence of formaldehyde in milk. b)Detection of hydrogen peroxide in milk: The presence of hydrogen peroxide can be detected by an intense blue colour developed on addition of 2 drop of para phenylene diamine hydrochloride to 10 ml of milk . DETERMINATION OF TOTAL SOLID : Preparation of sample: Open the can and transfer the content to the sample jar making sure that the product is homogeneous, if not warm the sample jar in water bath at 30-40C for 30 min. and shake vigorously. Open the cane thoroughly mixes the content with spatula and when homogeneous pours into the sample jar. Total solid: Place 25 gram of prepared sand {passing 500 um but retained 180 mu test sieve (BS 410:1976, acid washed and ignited) } and a glass stirring rod in metal dish alongside its lid in an oven 98-100C and dry to constant weight. Replace the lid before removing from oven. Tilt the lid to one side of the dish, place on the clear space about 1.5 g of the prepared sweetened condensed milk sample. Add 5 ml of water and mix with the rod in the dish. Place the dish on boiling water bath for 20 min carefully stirring during the early period. Lay the rod flat in the dish, which should be protected from direct content with the metal of the bath. Transfer the dish with its lid alongside to well ventilated oven at 98-100C. After 1.5 hours, cover the dish and place in descicator for 45 min and weight. Repeat this process until the loss of plate between suceesive weighting does not exceed 0.0005g.

PROCESS
The process involved in the production of the confectionery in NUTRINE CONFECTIONERY COMPANY LTD.(NCCL) is BATCH PROCESS. The process of addition of ingredients into the preparation tanks and mixing all of them evenly is called as batching. Batching system in NCCL is done in 3 tanks. They are called as preparation tanks. BATCH PROCESS: Overall there are three tanks: 1. Chocolate clairs tank 2. Nutrine - Maha Lacto tank 3. Chocolate/Cookies/Honey Fab tank The Materials Used in Batching System is: Vanaspati, Ghee, Condensed milk, Skimmed milk and Whey powder. Batch Process is a Multi Step Process and Occurs in a Cycle Manner. It Involves the Following Steps: 1. 1st step in the batching system is setting the required in the panel board and switching it ON. 2. The pumping of vanaspati takes place and it is pumped to the mentioned preparation tank and closes the valve automatically once it reaches the set valve. The vanaspati is pumped through 50mm pipelines. 3. The ghee is pumped with the help of motor and transferred to the preparation tanks by the presence of diversion valves and pipelines. 4. The skimmed milk and the liquid condensed milk is also pumped and transferred to the preparation tank with the help of valves. All above the process are carried out step by step. 5. The addition of ingredients like is done manually by weighing them using scale. Only in this process the man power is used .Rest of the process is mechanical. 6. The impeller of preparation tanks keeps on mixing continuously at the temperature of 70 degree Celsius. All the ingredients may not be mixed properly. So, it is further sent to the homogenizer. 7. The homogenizer mixes the ingredients and pumps them to storage tanks using 2HP motor and pipelines of 30mm diameter.

8. The stored batch is then used whenever we require . The stored batch will be pumped and sent to the BOSCH lines where they are further used in confectionery process.

PRIMARY AND SECONDARY PACKING

In technical words, packaging is defined as the science, art, and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Types of Packaging: There are 3 types of Packaging that is Primary, Secondary and Tertiary. The Different Types of Packing Involved in Nutrine Confectionery Company Ltd. (NCCL) are: PRIMARY PACKING: Primary packing contains the smallest quantity of the product for final sale or use. It is the packing which is in direct contact with the product. NCCL consists of two types of primary packing or two types of materials to pack. They are: 1.FILMS (Metalized polyester) 2.UNDERSTRIP ( Poly coated opaque HDPE- High Density Polyethylene) SECONDARY PACKING: It is the packing outside the primary packing- usually used to group the primary packages together. Secondary packing is also called as INTERMEDIATE PACKING. NCCL consists of three types of secondary packing or three types of materials to pack. They are: 1.SHIPPERS ( Soft toffees /candies) 2.POLY WOVEN SACK PWS ( Hard boilers) 3.JAR PACKING ( By specific machines)

3. TERTIARY PACKING: It is used for bulk handling, stockroom storage and transport shipping. It is the outermost level of packing. The corrugated, BROWN CARTON is the most familiar example of tertiary packing. NCCL follows the FFS system (Form, Fill, and Seal) for packing.

PACKAGING
The packaging department of NCCL is in charge for PRIMARY PACKING. They maintain machines which are used for primary packing and check for any discrepancy during the wrapping process. The different types of wrapping used in NCCL are: PILLOW WRAPPING/FLOW WRAPPING: It is used for soft candy. The machine used for pillow wrapping is made in INDIA. It is also called as POUCHING. DOUBLE TWIST WRAPPING: It is used for hard and soft candy. The machine used for double twist wrapping is made in GERMANY. SINGLE TWIST WRAPPING /BASKET WRAPPING: It is used for soft candy. LOLLIPOP WRAPPING: It is used for hard candy. The machine used for lollipop wrapping is made in SPAIN. CURTAIN WRAPPING WRAPPING PROCESS: There are 3 stages of wrapping in the wrapping process. They are: Wrapper flow Wrapper cutting Tube forming/Wrapper twisting The wrappers occur as coil which is inserted into the machine for the wrapping process. There are two methods used for wrapping. They are: Height wise wrapping - soft candy

Width wise wrapping -hard candy

We also visited the other departments such as Raw materials department Workshop Utilities Civil Distribution Stores Procurement

Where we were briefed about their working which gave us a holistic view of the companys working. The entire organization follows a SAP system that contains the list of all the procured goods as well as the finished goods. With the help of this system and proper communication raw materials are procured.

CONCLUSION
First of all, I would like to say that it was a really interesting experience and completely professional. This experience has taught me a great deal in not only the importance of the Quality and Control department but also all the other departments and their role in them. Each department was so well connected with each other and the team work shown at this company was simply superb. Having learnt a great deal it has helped me expand my thinking process. I would like to thank VIT University and NCCL for providing me with this great opportunity.